Restaurant in Spring, United States
Arrive early or go home empty-handed.
CorkScrew BBQ earned a Michelin Star in 2024 and has been drawing lines to a Spring, Texas side street since 2015. Open Wednesday to Saturday, 11 AM to 4 PM only, it sells out fast. Advance ordering is essential. At a $$ price point with prime brisket and beef ribs smoked over red oak, it is the strongest case in the north Houston area for a dedicated barbecue trip.
CorkScrew BBQ operates on its own terms. Four days a week, the kitchen opens at 11 AM in the small community of Spring, just north of Houston, and closes when the meat runs out — which happens faster than you might expect. Since opening in 2015, CorkScrew has built a following that routinely lines up before the doors open. A Michelin Star awarded in 2024 confirmed what Houston-area regulars already knew: this is among the most serious barbecue operations in Texas, and the scarcity is not a gimmick.
If you've visited once and left satisfied, the question is how to do it better the second time. The answer is to order ahead. Regulars skip the walk-in line by placing advance orders, which is the single most practical move you can make at this address. Treat this less like a restaurant and more like a butcher counter that happens to have a Michelin Star: plan ahead, arrive early, and know what you want before you get there.
Spring is not a food destination in the way Houston proper is. It is a suburban community with chain restaurants along the main corridors and not much to pull visitors off the interstate. CorkScrew is the exception — the reason people drive past the city limits and into a residential stretch on Keith Street. That dynamic matters for the reader's decision: this is not a venue surrounded by alternatives where you can walk somewhere else if the wait is too long. You come specifically for CorkScrew, you plan around it, or you don't come at all. For the Spring area more broadly, see our full Spring restaurants guide, but be clear-eyed that the barbecue category here is anchored by this one address. Rosemeyer Bar-B-Q offers an alternative in the area if CorkScrew's queue defeats you, but it operates at a different level of recognition. If your visit to the north Houston suburbs includes other stops, Belly of the Beast is worth building into the same trip.
This is not a dining room built for lingering. The spatial experience at CorkScrew is functional: a counter where orders are placed and filled, outdoor seating that suits the format, and a line that forms on the pavement before service begins. If you're advising someone who has been once, the adjustment for the second visit is to treat the space as a feature rather than a limitation. Come early enough to set up, bring what you need for an outdoor meal, and focus on the tray rather than the surroundings. The intimacy here is between the smoke and the meat, not the architecture and the guest.
On a first visit, the brisket and beef ribs are non-negotiable. Prime cuts from Creekstone Farms and Compart Family Farms are smoked over red oak, which produces a distinct coloring and a smoke profile that carries through every bite. If that foundation is already established, the second visit is the time to move into the supporting menu. The loaded baked potatoes and tacos with green-chile ranch are worth ordering once the core cuts are secured. The fruit cobblers round out the tray if you have room. The discipline on a return visit is the same as the first: secure the brisket and beef ribs first, fill the rest of the tray from there. Do not arrive assuming everything will be available late in the service window.
At a $$ price point, CorkScrew sits in a range where you can eat well for two without the outlay that Texas barbecue road trips sometimes require when factoring in high-end urban operations. A Michelin Star at this price tier is rare in any cuisine category , in American barbecue, it is genuinely unusual. For context, la Barbecue in Austin operates in a comparable tier and draws comparable lines, making that pairing a useful benchmark if you're calibrating Texas barbecue expectations. The wine program here is an unexpected asset: 220 selections, 1,400-bottle inventory, with particular depth in France and California, and a $20 corkage fee. At a Texas barbecue counter, that list is an anomaly worth noting if wine matters to your group.
There is no soft option here. Walk-in on a Saturday without an advance order is a gamble that experienced visitors stop taking after the first time they arrive to find core items sold out. Advance ordering is the mechanism that converts CorkScrew from an unpredictable queue into a reliable meal. Hours run Wednesday through Saturday, 11 AM to 4 PM only. There is no dinner service, no Sunday option, and no Monday or Tuesday opening. Plan the visit around this schedule and treat the advance order as the booking equivalent at a table-service restaurant. For those planning a broader trip to the area, our full Spring hotels guide, bars guide, and experiences guide cover the surrounding area.
| Venue | Cuisine | Price | Booking Difficulty | Service Days |
|---|---|---|---|---|
| CorkScrew BBQ | Barbecue | $$ | Hard , advance order strongly advised | Wed–Sat only |
| Rosemeyer Bar-B-Q | Barbecue | $ | Easier walk-in | Varies |
| la Barbecue, Austin | Barbecue | $$ | Hard , lines form early | Limited days |
| Oretachi No Nikuya, Taichung | Barbecue | $$ | Moderate | Varies |
If you have been once, the only real question is whether to book the advance order this time. The answer is yes. The Michelin recognition in 2024 has raised the profile of a place that was already drawing regional crowds since 2015, which means the window to show up casually and leave with what you wanted has narrowed further. CorkScrew is worth a dedicated trip from Houston , or further , on the condition that you engage with the logistics properly. Plan the day around the 11 AM opening, order ahead, and approach the menu with the brisket and beef ribs as the anchor. Everything else follows from that. For more options across Spring and the surrounding area, see our Spring wineries guide and the full Spring dining directory.
Yes, at a $$ price point with a 2024 Michelin Star, CorkScrew delivers a clear return on spend. The combination of prime cuts from Creekstone Farms and Compart Family Farms smoked over red oak at this price tier is difficult to match in the Texas barbecue category. For context, la Barbecue in Austin is the closest like-for-like comparison on value and effort. If you're weighing CorkScrew against a fine-dining spend, the Michelin credential puts it in the same conversation as Smyth in Chicago or Providence in Los Angeles , but at a fraction of the per-head cost.
Lead with the brisket and beef ribs on every visit. Both are smoked over red oak using prime cuts from named farms, and both represent the core of what the kitchen does leading. On a return visit, add the loaded baked potatoes, the tacos with green-chile ranch, and the fruit cobbler to fill out the tray. Do not arrive banking on availability late in the service window , core cuts can sell out before closing time.
Advance ordering is strongly recommended rather than walking in on the day. Since the 2024 Michelin Star, demand has increased and the kitchen sells out faster than before. Place your order days ahead of your intended visit. There is no dinner service , the window is 11 AM to 4 PM, Wednesday through Saturday only. Treat the advance order the way you would a reservation at a table-service restaurant with limited covers.
Arrive before or at 11 AM. Place an advance order if possible to avoid the queue and to guarantee access to the cuts you want. The setting is casual and counter-service: outdoor seating, no formal dining room. The $$ price range means two people can eat well without a significant outlay. The wine list , 220 selections, 1,400-bottle inventory, $20 corkage , is an unexpected asset if your group drinks wine with barbecue. Focus the first visit entirely on brisket and beef ribs; leave the sides and desserts for the follow-up.
It works for a specific kind of occasion: one where the food is the event and the format is secondary. The counter-service, outdoor-seating setup is not suited to celebrations that require a formal dining room or table service. But if the occasion is a serious Texas barbecue meal shared with people who appreciate the category , a milestone lunch, a food-focused gathering, a visit that requires a drive , the Michelin credential and the quality of the product justify it. For occasions requiring white-tablecloth service, consider Blue Hill at Stone Barns or Addison in San Diego as benchmarks for that end of the spectrum.
Rosemeyer Bar-B-Q is the most accessible local alternative and easier to walk into without an advance order. For Mexican in the area, Belly of the Beast is worth including on a Spring visit. If you're willing to drive to Austin, la Barbecue is the closest peer comparison in terms of barbecue quality and regional standing. Outside Texas, Emeril's in New Orleans and The French Laundry in Napa represent different categories but comparable levels of destination-dining commitment.
Lunch is your only option. CorkScrew does not serve dinner , hours are 11 AM to 4 PM, Wednesday through Saturday. Within that window, earlier is better: the kitchen runs through its supply as the day progresses, and the cuts available at 11 AM may not be available at 2 PM. If you are choosing between a Wednesday and a Saturday visit, Saturday draws the largest crowds; a midweek visit gives you a marginally easier experience without sacrificing the menu.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| CorkScrew BBQ | Barbecue | WINE: Wine Strengths: France, California Pricing: $$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Corkage Fee: $20 Selections: 220 Inventory: 1,400 CUISINE: Cuisine Types: Small plates Pricing: $$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Dinner STAFF: People Wine Director: Joseph Klosek Chef: Stewart Kessinger General Manager: Sarah Gackstatter Owner: Heaven's Nectar LLC; You have a choice: Arrive before doors open at 11 or go eat somewhere else. In the tiny town of Spring just north of Houston, this barbecue sensation has drawn long lines ever since it opened in 2015. The kitchen is known to sell out fast, and it’s easy to see why: Will and Nichole Buckman smoke some of the finest brisket and beef ribs in the state. Their use of red oak colors prime cuts from Creekstone Farms and Compart Family Farms in a distinct hue, and everything from beef to pork to turkey comes with a pure smoke flavor that lingers long after the meal’s end. Loaded baked potatoes; tacos with green-chile ranch; and fruit cobblers tempt, but should be saved for the second visit. Regulars know to order days in advance to skip the line.; Michelin 1 Star (2024) | Hard | — |
| Le Bernardin | French, Seafood | Michelin 3 Star, World's 50 Best | Unknown | — |
| Lazy Bear | Progressive American, Contemporary | Michelin 2 Star, World's 50 Best | Unknown | — |
| Atomix | Modern Korean, Korean | Michelin 2 Star, World's 50 Best | Unknown | — |
| Atelier Crenn | Modern French, Contemporary | Michelin 3 Star, World's 50 Best | Unknown | — |
| Benu | French - Chinese, Asian | Michelin 3 Star, World's 50 Best | Unknown | — |
Key differences to consider before you reserve.
Yes, at a $$ price point, this is one of the stronger value cases in Texas barbecue. A Michelin star awarded in 2024 puts CorkScrew in formal company while the price stays well below what comparable recognition typically costs. The catch is operational: you need to show up on time or order in advance, or you leave empty-handed.
On a first visit, focus entirely on the brisket and beef ribs. Prime cuts from Creekstone Farms and Compart Family Farms are smoked over red oak, which gives the meat a distinct color and a smoke flavor that carries through the whole cut. Save the loaded baked potatoes, green-chile ranch tacos, and fruit cobblers for a return trip when you are not rationing stomach space.
Book at least a day or two ahead if you want to skip the line entirely. Regulars place advance orders specifically to avoid the queue that forms before the 11 AM opening. Walk-in on a Saturday is possible but a real gamble: the kitchen sells out well before the 4 PM close, and the Michelin recognition since 2024 has only increased demand.
The hours are the most important thing to absorb before you go: Wednesday through Saturday, 11 AM to 4 PM only, closed Sunday through Tuesday. Arrive before doors open or order in advance. This is a counter-and-parking-lot format, not a sit-down restaurant, so plan accordingly. Spring is about 30 minutes north of central Houston depending on traffic.
It works well for a casual celebration where the food is the event rather than the setting. The Michelin star gives it genuine credibility as a destination, but the format is relaxed: outdoor seating, counter ordering, no formal dining room. If the occasion requires a table and a wine list, this is not the right fit; if the occasion is 'eat the best brisket in the region,' it is.
Spring itself has limited direct alternatives at this level. For comparable Texas barbecue with significant recognition, the comparisons are Houston-area spots like Truth BBQ in Houston proper, which also draws long lines and critical attention. CorkScrew's Michelin star (2024) is unusual for the category and separates it from most suburban Texas BBQ options in the region.
There is no dinner service: CorkScrew operates 11 AM to 4 PM on Wednesday through Saturday only, and dinner is not offered. Practically speaking, the earlier in that window you arrive, the better your selection. By mid-afternoon, popular cuts are often sold out. Treat this as a late-morning or early-lunch destination, not an afternoon drop-in.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
